Tag Archives: cookies

5 Things

5things (grandparents)

1. Two weeks ago, my mom and I headed up to Northern Virginia to see my grandparents  and uncle for the weekend. Even though we discovered a minor leak in their basement that required immediate repair, we had a great time just spending time together for a couple of days. One of the days we were there, I did my make-up in my grandparents’ bedroom (the light was better in there…) while MeMaw was still getting ready in there, too. I may be 27, but there was still something kind of special about that.

5things (baby dedication)

2. Last weekend, I had the amazing privilege of attending a baby dedication for little miss Kenzie (held by two of her grandparents in the above photo above and totally giving her mommy a look that says, “Hey, Mom, are we about done with all these photos?” ha! She really was a trooper and so happy the whole time!). This sweet family is just precious to me. I am beyond grateful to call them friends, and have loved watching them step into this role as parents. It was pure joy to be a part of this commitment to raise Kenzie in a way that honors and glorifies God and points her to her own relationship with Christ as Savior and Lord.

5things (wedding)

3. Speaking of privileges, last night I attended a beautiful wedding of a beautiful couple. Such a sweet ceremony and fun evening with friends.

5things (speak truth)

4. This verse (and this message) is still on my heart. I love how the Lord is stirring some of your hearts in the same way!

5things (cookies)

5. And now, I’m off to check my kitchen to make sure I have the ingredients on hand for these Peanut Butter Chocolate Chunk cookies that I found on Pinterest this morning. They look SO good!

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Extra Large Chocolate Chip Cookie

A couple of weeks ago, I posted a photo of an extra large chocolate chip cookie as my photo of the week.

Well, it was then brought to my attention that some of you may actually be interested in the recipe for that cookie. And I must admit, I loved the recipe, so I’m more than happy to share! Instead of one large cookie, you could easily roll the dough into four smaller cookies and bake for a few minutes less as well.

Ingredients:

2 tablespoons butter, softened

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons beaten egg

1/4 teaspoon vanilla extract

6 tablespoons flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chocolate chips

Instructions:

1. Place butter and sugars in bowl and mix with spoon until combined. Add beaten egg and vanilla and mix well.

2. Add flour, baking soda and salt to sugar mixture, then add chocolate chips until combined.

3. Place all of dough onto parchment-lined cookie sheet (or a baking stone, which is my preference) and bake at 350 degrees for 12-15 minutes.

4. Let cool on baking sheet for 10 minutes.

Enjoy!

**ps: this week’s photo of the week (Caribbean style) will be posted on Sunday!** 

Photo of the Week: Five

If you follow me on twitter (or facebook), you may recall that last weekend, I had a bit of a baking fail. I tried a new recipe for peanut butter chocolate bars, then totally forgot to add the vanilla to the chocolate layer (worse, I didn’t even think about it until the pan had been in the oven for about 5 minutes), and then I ended up not loving them anyways.

So in an effort to redeem myself (um, yes, a baking fail one weekend absolutely requires a baking success the next), I finally got around to purchasing brown sugar this week so I could try another new recipe that I found for one extra large chocolate chip cookie. Win!

2nd Annual Cookie Exchange & Mrs. Sigg’s Snickerdoodles

On Monday night, I attended the 2nd annual cookie exchange for the women in my Life Group at church. So. much. fun!

These peanut butter reindeer cookies were probably my favorite from the night. Are they not adorable?

(Thanks for the photo, B!)

It’s a rather low-key and informal event that I have thoroughly enjoyed for the past two years. There were 10 of us this year and plenty of tasty cookies. After the cookie exchanging part was complete, we sat around admiring the beautiful Christmas tree, discussing everything from our Christmas (and other upcoming…cruise anyone?) travel plans to our interesting finds on Pinterest as of late, and enjoying the fellowship with one another.

Since the cookie exchange fell on the day right after the Christmas concerts, I knew I wouldn’t have much time for a super involved or complicated cookie, so I decided on a simple classic: the snickerdoodle.

Snickerdoodles have long since been one of my favorite cookies, and they are so quick and easy. With only one minor adjustment, I used the recipe for Mrs. Sigg’s Snickerdoodles that I have used ever since I found it several years ago. And if you’re not already aware, cream of tarter is the one ingredient that sets snickerdoodles apart from all other cookies.

Ingredients:

1/2 cup butter, softened

1/2 cup shortening (butter flavored)

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract (Haitian vanilla is preferred!)

2 3/4 cups all-purpose flour

2 teaspoons cream of tarter

1 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons white sugar

4 teaspoons ground cinnamon

Instructions:

1. Preheat oven to 350 degrees (the original recipe calls for 400, but I prefer them at the lower temp).

2. Cream together butter, shortening, sugar, eggs, and vanilla.

3. Blend in the flour, cream of tarter, baking soda, and salt.

4. In a separate bowl, mix the last two ingredients (sugar and cinnamon).

5. Shape dough into approximately 1 inch balls. Then roll balls into the cinnamon and sugar mixture.

6. Place balls 2 inches apart on ungreased cookie sheet and bake 8-10 minutes (on 350 degrees, I find that right at 10 minutes is perfect) until set, but not hard. Remove immediately from cookie sheet.

Enjoy!

Happy Thanksgiving!

I’m thankful for family…who chooses to love me even when I am quite unlovable.

I’m thankful for God’s Word…so. deeply. thankful.

I’m thankful for changed sheets, a freshened kitchen, a clean bathroom, and an organized closet…all in preparation for travel to spend a few days with extended family (though we’ll miss the brother!).

I’m thankful for the shadowy and unclear moments in life…that force me to run back into the light of a loving and faithful Savior who gave all.

I’m thankful for good friends…the kind who you can email in the middle of the day when your soul aches for no reason at all, the kind who you can text a few times and it seems like they’re right there with you, the kind who you can travel to fun places with, and the kind who will accompany you to Sonic at 10pm just because.

And I’m thankful for the third batch of these cookies in the oven right now…making my whole house smell like pumpkin pie spice goodness:

Happy Thanksgiving, y’all!

Big Soft Sugar Cookie Cakes

Any post that begins with a title like that and a picture of rainbow sprinkles can NOT be bad, right?

 

Especially when it’s followed by an announcement like this:

 

Sunday (March 13th) marked this here blog’s first anniversary!

 

In honor of the occasion, I celebrated by making a batch of these amazing sugar cookies that I used to make all. the. time. in college, but for some reason haven’t made in over four years.

And then in good slacker blogger fashion, I promptly got busy with life and failed to post about either the blog’s milestone or the cookie recipe.

But.

I can assure you that the recipe for these cookies was worth the “belated anniversary post” wait.

When I made these cookies in college and took them into work, one of my managers tried to convince me to go into the cookie-making business and sell them at the mall (maybe I missed my calling. . .), and when I made them on Sunday, B may have used the words “fluffy clouds” to describe their goodness.

Because, yes, they really are that good!

 

Ingredients:

1 cup butter

2 ½ cups sugar

2 eggs

1 cup milk

1 teaspoon vanilla

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 can vanilla frosting (I use whipped white frosting)

Rainbow sprinkles

 

Instructions:

  1. In a large bowl, cream butter and sugar, then beat in eggs and vanilla.
  2. In a separate bowl, combine flour, baking powder, and baking soda.  Stir into the sugar mixture alternately with the milk.
  3. Drop by heaping tablespoonfuls onto ungreased cookie sheets (space at least 3 inches apart so cookies have plenty of room to spread).
  4. Bake at 375 degrees for 12-15 minutes or until light brown.
  5. Remove from cookies sheets to cool on wire racks.
  6. When completely cool, frost the cookies and decorate with rainbow sprinkles.

 

 

THANK YOU from the bottom of my heart for being a part of this first-year-of-blogging adventure!!

Ginger Cookies

This last week between Christmas and New Year’s has been filled with [what seems like] a whole lot of nothingnessin a good way.

Sure, I celebrated Christmas with and spent plenty time with family, enjoyed a few inches of snow (on Christmas night no less…which is a big deal here in the south), caught up on several items at work, put the Christmas decorations away, cleaned the house from top to bottom, and welcomed the New Year in a wonderfully relaxed way, but really…nothingness.

But before the nothingness began, and before I let a cold get the best of me (seriously, it felt like I slept more in three days than I did the entire month of December…), I made these ginger cookies on Christmas Eve.

I’m a member of the choir at church, and each year, we sing at the Christmas Eve services and have a time of food and fellowship with each other in between services (this year, it happened to be in between the second and third services).  Altos and basses were asked to bring something “sweet” and sopranos and tenors were asked to bring something “salty”, so as an alto, I thought these cookies from my all-time favorite “Christmas Cookies” cookbook (which I was SOO excited to actually find at my parents’ house this year after thinking it was gone forever!) would be a great contribution to the sweet side.

Although they are in a Christmas cookbook, I tend to think these cookies are great all winter (maybe even all year…) long!  The recipe in the book indicates a yield of 7 dozen, but I don’t think I’ve ever gotten more than 3-4 dozen.  Apparently I prefer larger cookies…

Ingredients:

¾ cup shortening

1 cup sugar

1 egg

¼ cup molasses

2 cups flour

2 teaspoons baking soda

2 teaspoons salt

1 tablespoon ground ginger

1 teaspoon ground cinnamon

Additional sugar

 

Instructions: 

  1. Cream shortening, and then gradually add sugar, beating until light and fluffy.  Add egg and molasses, and beat well.
  2. Combine flour, baking soda, salt, ginger, and cinnamon in a separate bowl, then add to creamed mixture.  Mix well.
  3. Shape dough into 1-inch balls and roll in additional sugar.
  4. Place balls 2 inches apart on ungreased cookie sheets.
  5. Bake at 350 degrees for 8-10 minutes (even if they don’t look quite done, it’s best to remove them at 8 minutes…you don’t want to over-bake them).
  6.  Cool on cookie sheets for 5 minutes, and then remove them to wire racks to cool completely.

 

Happy New Year!